Clam Chowder with Bacon
Prep time
Cook time
Total time
This recipe is reprinted with permissions from Dairy-Free Keto Cooking by Kyndra D. Holley.
Recipe type: Soup
Cuisine: American
Serves: 3 quarts (1 cup per serving)
  • 1 extra-large head cauliflower (about 2½ pounds), trimmed into large florets, divided
  • 3 cups + 1 cup chicken stock or bone broth, divided
  • 1 ½ teaspoons + ½ teaspoon sea salt, divided
  • ½ teaspoon ground black pepper
  • 2 tablespoons avocado oil or olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 shallot, chopped
  • 4 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 small leek, washed, trimmed, and thinly sliced
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon fish sauce
  • 3 (10-ounce) cans fancy whole baby clams, with juices
  • 1 cup clam juice
  1. Cut one-quarter of the cauliflower florets into bite-sized pieces. Put the remaining cauliflower florets, 3 cups chicken stock, 1½ teaspoons salt, and pepper in a large saucepan. Cover and bring to a boil over medium-high heat. When the stock reaches a boil, reduce the heat to medium and steam the cauliflower until it is fork-tender, about 10 minutes.
  2. While the cauliflower is steaming, heat the oil in a stockpot or Dutch oven over medium heat. Add the onion, shallot, garlic, celery, leek, thyme, and remaining ½ teaspoon salt and sauté until the vegetables are tender and fragrant, about 7 minutes.
  3. Put the steamed cauliflower, along with any remaining cooking liquid, half of the sautéed vegetables, and the fish sauce in a high-powered blender or food processor. Pulse until smooth and creamy.
  4. Add the remaining 1 cup chicken stock to the pot with the remaining vegetables. Use a rubber spatula to scrape up and mix in any browned bits on the bottom of the pan.
  5. Add the reserved bite-sized cauliflower, the clams, and the clam juice to the pot. Bring to a boil over medium-high heat.
  6. Pour the pureed cauliflower mixture in the blender back into the pot and return the soup to a boil. Reduce the heat to medium-low and simmer, stirring often, until the cauliflower florets are tender and the flavors have come together, about 30 minutes.
Tip: If you do not have a high-powered blender or food processor, you can also use an immersion blender. Simply add half of the sautéed vegetables and the fish sauce to the pot with the steamed cauliflower and stock and use an immersion blender to puree it right in the pot
Nutrition Information
Calories: 87 Fat: 2.6g Carbohydrates: 6.4g Fiber: 1.9g Protein: 9.4g
Recipe by Go Dairy Free at